Chilled Spring Onion and Garlic Soup with Salsa Verde and Espelette Peppers
Source: Larry Finn, Scala’s Bisto
This recipe was made at CUESA’s Fifth Annual Summer Celebration on June 14, 2015.
Serves 8 (makes 2 quarts total)
Salsa Verde (makes 1 pint)
¼ cup thinly sliced greens from spring onions and light green inside of leeks (save the white parts for the soup)
¼ cup thinly sliced greens from green garlic (save the white parts for the soup)
¼ pound chives, thinly sliced
¼ cup finely chopped Castelvetrano olives
¼ cup thinly sliced pickled ramps
1 ounce tarragon
2 ounces Italian flat leaf parsley
1 ounce chervil
1 ounce extra virgin olive oil
1 teaspoons grapeseed oil
6 bunches spring onions, white parts only, sliced
2 bunches leeks, white parts only, sliced
6 bunches green garlic, white parts only, sliced
Kosher salt and white pepper to season
2 pounds sunchokes, peeled and cut into 1-inch pieces
4 to 5 Espelette peppers
To make the salsa verde: Place all the ingredients in a bowl and mix together. Let sit at room temperature for 30 minutes to one hour to allow the flavors to come together.
To make the soup: Preheat oven to 350⁰F.
In a Dutch oven or small stockpot place the grapeseed oil and heat on medium high. Add all the sliced onions and green garlic and season well with salt and pepper. Stir the onions, leeks, and garlic and season so that they are evenly seasoned. Cook and stir over medium heat, being careful not to brown. The liquid will start to come out from the onions, leeks, and garlic. Cook until they are translucent.
Add the sunchokes, season, and stir. Add 1 quart water and bring to a boil. Reduce to simmer and let cook until the sunchokes are tender.
Purée in a blender or with a hand-blender until smooth. Strain through a very fine sieve or chinois (fine-mesh strainer). This is the tough part, as you need to press 90% of the solids through the sieve or chinois. Place the mixture in a container and refrigerate until cold.
Place the espelette peppers on a cookie sheet and roast for 3 to 5 minutes. Remove from the oven and let cool to the touch, then remove the stem and seeds and purée in a coffee or spice grinder until the pepper becomes a rough powder.
To serve: Place 6 to 8 ounces of chilled soup in a cold bowl. Sprinkle with espelette and garnish with a spoonful of the salsa verde.
Photo by Amanda Lynn Photography